Types of Common African Food

Africa is a large continent that is made up of many different cultural and ethnic groups. The diversity of Africa is shown in its cuisine and food preparation. Africa is divided into East, West, South and Central African regions that produces different fruits and vegetables.

West Africa

• Biltong is a salty jerky type dried meat


• Dorowat is a chicken stew with hard boiled eggs.


• Groundnut stew is a stew made of ground nuts(peanuts), tomatoes, onion, chilies and mutton, beef or chicken.


• Injera is a sourdough flatbread made of teff flour.


• Jollof rice is made with tomato paste, onion, chill peppers, spices, vegetables and meat.

South Africa

• Mealie meal is a grit like flour.


• Bobotie is a meatloaf with raisins and baked egg on top.


• Biltong is a salty dried meat


• Boerewors is a sausage that is barbecued.

North Africa

• Couscous is a semolina dish. Carrots and peas are sometimes added to dish.


• Barraniyya is floured vegetables or meat that are fried and cooked in a sauce.


• Skewered foods.


• Marqas is a stew.

East Africa

• Ugali is a starch dish that is eaten with meats and stews.


• Dorowat is a chicken stew with hard boiled eggs.


• Kitfo is tartar steak.


• Sega wat is lamb dices.


• Vegetable Alecha ids a vegetable stew.

Central Africa

• Ndole is a stew of nuts, fish or ground beef and biter leaves called ndoleh.


• Fufu is bread made from yams, plantains or cornmeal.


• Bambara is a porridge made of rice, peanut butter and sugar.


• Jollof rice is made with tomato paste, onion, chilie peppers and vegetables and meats.


• Cassava is a green vegetable used in the stews or in salad.